2 Layer White Almond Sour Cream Cake
2 layer white almond sour cream cake, easy and delicious. This doctored up cake mix cake will become your go-to cake recipe. Tender with a great crumb,
Servings: 10 -12 servings
Ingredients
- 1 box white cake mix Duncan Hines 15.25oz do not follow the directions on the package
- 1 cup all-purpose flour
- 1 cup granulated sugar
- pinch salt
- 1 1/4 cups water
- 4 egg whites from large eggs
- 4 oz butter, melted which is 1/2 cup
- 1 cup sour cream which is 8 oz
- 2 tablespoons oil I use avocado oil, vegetable or canola would work as well
- 1 teaspoon almond extract or almond baking emulsion
- 1 teaspoon vanilla extract or vanilla bean paste
optional
- 1 teaspoon lemon extract or lemon baking emulsion
Instructions
- Prepare two 8" round cake pans. Use a baking spray or use a thin coating of shortening and flour, then wrap the pans with wet baking strips to ensure evenly baked cakes.
- In a large bowl with a mixer add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, and vanilla flavors. For a more intense flavor cake you can use more vanilla or lemon, but with almond more is often too much.
- Mix on low speed until the mix starts blending, then turn onto medium speed and mix for 2 minutes, scraping the bowl and under the beater after the first minute to be sure they combine fully, then continue mixing until well blended.
- Pour the cake batter evenly amongst the two pans and tap the pans gently on the counter so the batter is level in the pans.
- Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color). I have the oven rack set just above the center and it bakes evenly.
- I start timing the cakes at 30 minutes, then I test them about every 5 minutes until they are just set and a toothpick comes out clean when tested in the center of the bake.
- Remove the cakes from the oven, and allow them to cool for 10 minutes.
- Then turn the cakes out onto a cooling rack to cool them completely.
- Then refrigerate or freeze the cakes so they will stack well and not slide. They don't need to be completely cold or frozen thru, you just want them to be firm so they hold up well when stacked and won't slide.
- Prepare the frosting, I used a batch of my sour cream frosting, added a thin layer of frosting in the middle, and top, and gave it a thin rough coating around the sides.